Gluten is a huge topic for discussion these days. Just about everyone I talk to or work with at some point will pose the question of whether a gluten-free diet might work for themselves, a friend or a loved one. There are so many products available today-from cookies to pasta to bread- to make going gluten-free easier that it’s becoming a real dietary option for more and more people.<\/p>\n
So what exactly is gluten anyway? It’s a protein found in wheat and other grain species such as rye, barley and spelt. Gluten lends dough its elasticity, and contributes to the chewy texture of baked goods that people enjoy so much. But gluten has also been linked to a growing number of health problems, including Celiac, an autoimmune disease which causes a severe inflammatory reaction whenever gluten is consumed, and non-Celiac gluten sensitivity, which can trigger seemingly unrelated symptoms such as hives, asthma, nausea, abdominal cramps, bloating and eczema. Many people spend years experiencing these symptoms while consuming gluten, never realizing there is a connection.<\/p>\n
The intolerance for this little protein may start becoming a problem for an increasing number of people. Why might that be? Research scientists pose the theory that human digestive systems may not be adapted to consume gluten in the large quantities we do today. Wheat entered our diet about 10,000 years ago with the beginning of agriculture. “For the previous 250,000 years, man had evolved without having this very strange protein in his gut,” states Dr. Stefano Guandalini, director of the University of Chicago’s Celiac Disease Center. “As a result, this is a really strange, different protein which the human intestine cannot fully digest.”<\/p>\n
Agricultural research also seems to indicate the modern wheat we eat today is very different from what was consumed even a generation ago. Industrialized farming has helped create a variety of wheat with a much higher gluten content than what our great-grandparents ate, a wheat that had never been refined into white flour. Wheat was also historically mixed with other grains, beans and nuts, creating much more variety in our diet.<\/p>\n
Even if you are not living with Celiac disease, can getting rid of gluten in your diet help? Before you throw out all the gluten-containing products in your pantry, take note that some scientists consider the gluten-free movement just a fad. Many people digest gluten with no problem, and may experience benefits of going gluten-free just because they are taking steps to eat better overall. But if you suspect you may have a non-Celiac gluten sensitivity, then eliminating or greatly reducing gluten can make a world of difference. People who finally discover they are gluten-sensitive say they experience better digestion, less bloating, clearer skin, and less achy joints when they eat gluten-free, but that these symptoms re-emerge if they consume gluten-containing grains again.<\/p>\n
If you are or have experienced the vague symptoms described here, going gluten-free might be right for you. Certainly if you are diagnosed with Celiac disease, going gluten-free is the only known treatment. But with all the options available today, it’s relatively easy to find gluten-free products and start seeing how you feel. Keep your doctor or health care provider informed, too, to help monitor your progress. Whether or not you experience any difference, getting to know your body and what works for you are key to getting-and staying-healthy for a lifetime.<\/p>\n","protected":false},"excerpt":{"rendered":"
Gluten is a huge topic for discussion these days. Just about everyone I talk to or work with at some point will pose the question of whether a gluten-free diet might work for themselves, a friend or a loved one….<\/p>\n","protected":false},"author":181,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"yoast_head":"\r\n